This recipe provided by the kitchens of Peppers of Key West.
1 1/2 lb. ground beef – browned and drained of excess fat
1/2 packet onion flavored soup mix
1 can petite diced tomatoes – drained well(reserve juice)
1/2 cup minute rice
1/4 cup Robert Rothschild Farm’s Green Chile Pepper Dip
4 large bell peppers – any color – tops cut off and seed columns removed
1/3 – 1/2 cup mozzarella cheese
Kitchen timer with alarm
Set a large pot of water to boil on the stove (do not add salt or oil). Prepare rice according to package directions, except substitute tomato juice for water (add water to reach proper volume of liquid). Combine browned ground beef, onion soup mix and tomatoes in skillet; heat on low. Using tongs, gently lower prepped bell peppers into boiling water and set kitchen timer for 5 minutes. Combine Green Chile Pepper Dip, meat mixture, and rice; stir well. Remove bell peppers from boiling water with tongs and set into oven-safe dish. Stuff with meat mixture, sprinkle mozzarella on top, and bake until cheese is melted. ENJOY!